This was a case of - when you're cooking, why stop? I already had 2 recipes going but I felt like committing to one more... for fun. The recipe for Greek-style almond cookies was something I flipped onto and mentally bookmarked as not requiring many ingredients.
It's really easy... like, really, really easy.
When I baked my batch, I had to consider the fact that my family has been eating till bursting for the past few days so I kept it moderate and divided the recipe by 3. The cookies are so easy and good though, I've included the ORIGINAL quantities below and recommend you use these amounts :).
Greek Almond Cookies
Makes around 45
- 3 cups almond meal
- 1 cup caster sugar
- 1 tsp almond extract
- 3 egg whites
- 1 cup almond flakes
1. Preheat your oven to 180 degrees Celsius and line a couple of baking trays with baking paper.
2. In a large bowl, mix together the almond meal, caster sugar and almond extract.3. Add the egg whites and incorporate it until it forms a sticky dough/paste. I thought the egg whites weren't going to be enough but be patient and it should all come together.4. Roll tablespoons of the dough into logs, form crescent-shapes and roll through the almond flakes to coat.5. Place on the baking paper. They won't rise in the oven so don't worry about leaving huge spaces between the cookies.6. Bake in the oven for around 10-15min until golden brown. Cool completely before serving.
I didn't have very high expectations for these cookies. In a way, they were made for my mum because I thought they'd be a nice, not-very-sweet accompaniment for tea or coffee. In actual fact, they were really yummy! I ended up stealing a few from the tray before they even cooled down completely.
The texture is sort of crumbling and VERY SLIGHTLY chewy. I loved the almondiness of it all - since that's basically all that the cookies are made of. An extra bonus is the fact they're basically fat-free (only whatever is in the almonds... which is hardly worth mentioning) so you can almost snack guilt-free.